Ingredients
2
2 servings
- •1 tablespoon salted butter
- •1 tablespoon herb-infused olive oil
- •1 (5 ounce) skinless, boneless chicken breast, cut in bite-sized pieces
- •1 ½ teaspoons garlic granules
- •½ teaspoon dried oregano
- •1 ¼ cups chicken broth
- •¾ cup farfalle pasta
- •½ cup heavy whipping cream
- •2 cups roughly chopped fresh spinach
- •¼ cup julienned sun-dried tomatoes in oil, drained
- •1 cup freshly shaved Parmesan cheese, or to taste
- •1 1/2 teaspoons Italian-style soffrito seasoning blend (such as Trader Joe's®)
Instructions
- Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.
- Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.
- Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.
Nutritional Facts
Per 2 servings
- Calories: 665
- Carbohydrate: 20g
- Fat: 50g
- Fiber: 3g
- Protein: 35g
- Sugar: 2g
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